Manathakkali Uppadan

The botanical name of manathakkali is Solanum nigrum. It is also called Black Nightshade.

The leaves of the plant are edible. They are very effective for treating digestive disorders and stomach disorders like flatulence, colitis and peptic ulcers. It is also useful in dysentery and other stomach ailments.

The fruits or the berries of the plant are used to make curries. They are sun dried to make manathakkali vatthal. It is beneficial in treating asthma. It is also given during fever. It is useful in the treatment of dropsy. It increases the secretion of urine in the body.

The plant is also good in healing chronic skin diseases like acne, eczema and psoriasis.

Manathakali uppadan is a South Indian dish that does not include any dal.

Total time taken: 10 minutes

Serves: 1

Ingredients

Manathakali - 1 tblsp

Tamarind – a small gooseberry size

Asafoetida – 1/8 tsp

Turmeric Powder – 1/4 tsp

Jaggery (or sugar or sugar free) - 1/2 tsp

Salt - to taste

For The Seasoning

Cooking oil – 2 tsps

Mustard Seeds – 1 tsp

Curry leaves – a few

Coriander leaves – a few

Spice Powder:

Raw Rice – 1 tsp

Fenugreek seeds – 1/4 tsp

Dried Red Chilies – 1-2 (or according to taste)

Urad dal - 1 tsp

Method:

Soak the tamarind in hot water for some time and extract the pulp. I have used dry mango powder (amchur) instead for the sourness.

In the meantime, dry roast the spice powder ingredients and allow to cool. Grind it to a fine powder. You can also store it and use later.

Heat a kadai with a tsp of oil. Add the manathakali berries and fry on low heat till it becomes golden brown.